Ellen's Beef Stew

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Title: Ellen's Beef Stew
Categories: Meats, Crock pot
Yield: 1 servings

1 3/4 lb Chuck; or round, cubed
1/3 c Flour
1/4 ts Pepper
1/2 ts Salt
3 tb Oil
1/2 ea Onion; chopped
1 cl Garlic; minced
2 3/4 c Boiling water
28 oz Tomatoes; canned
1/2 ts Salt
1/2 ts Worcestershire
1 pn Basil
1 pn Dill
1 pn Thyme
4 md Potatoes; quartered
2 ea Onions; quartered
1 lb Carrots; 2 inch pieces
1 c Peas

Combine flour, pepper, and salt in bag. Add meat and shake til
coated. Heat oil in Dutch oven. Brown meat on all sides. Add onion,
garlic, water, tomatoes, salt, and worcestershire. Cover, reduce heat
to low and simmer 2 hours, until meat begins to get tender. Add
potatoes, onions, and carrots.

Cook 30-45 mins, until vegetables are done. Add peas. Cook until
heated. By Ellen Cleary

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